Roast whole chook.....

[toomanyshoes]

I usually mix some softened butter with garlic, fresh thyme, lemon zest, salt and pepper. The with a spoon make a pocket between the breast and skin and pop the butter in there. I rub a little bit over the outside of the chicken, bit more salt and pepper then cut the lemon in half shove that, some whole garlic, black pepper corns, a bay leaf and some thyme springs up its bottom.

Cook as per usual, skin is always lovely and crisp.

[nothing2lose]

Toomany....call me next time you are doing roast chicken and let me know what time you want me there

Tanstar.... ^^^^ What she said!!

[Beach Mama]

Awesome can do all that except the thyme! Can I sub it for something else?!

[Charlotte91]

Awww, yum!! I cheat when I do a chook. Just buy one of those 'in a bag' things. All you have to do is shove the chook the in the bag, put in the seasoning, and an hour later you've got a beautiful roast chook. Yum-o!

The 'in-a-bag' things only cost about 2 dollars from the supermarket.

[Beach Mama]

Thanks Charlotte!

Just remembered the Maggie Beer verjuice recipe on MC! Off to google and work out where to get Verjuice from

[nothing2lose]

I made that Tanstar...very nice. I used vinegar and lemon juice instead of verjuice

Although you can get it at Safeway.

[LionsandBears]

I made roast chook the other night and pretty much did what toomanyshoes said.

I put garlic & herb butter I'd already made between the skin & the meat, rubbed on the outside, quartered a lemon and shoved it up the bum with more herb butter. It was a 1.5kg chook. Cooked it at 160 fan forced for 40 mins then 180 for 30-40 min. Let stand for 10mins before carving. Served with roast potatos & sweet potatos and steamed greens. And gravy.

It was tender & yummy. I'm using the bones today to make stock.

[toomanyshoes]

Awesome can do all that except the thyme! Can I sub it for something else?!

I've used rosemary before and it was still yum probably just go easy on it though because it's a little stronger than thyme.

[Astrid]

The best method takes about 6 months. First you need to hatch your chick, let it free range and eat really good food, then **cough cough** it one morning, pluck and "dress" (means get the guts out). Then any of the methods above. Makes a really tasty chook

[Beach Mama]

Astrid - I sorta jumped the 6 mths by getting a Macro free range one!

[Astrid]

Astrid - I sorta jumped the 6 mths by getting a Macro free range one!

You would be really surprised how different a home free range one tastes compared to a commercial free range.